Recipe for Lemongrass Steamed Barramundi By Whole Foods Market

Serves 4
Enjoy over brown rice with more steamed vegetables on the side.

Ingredients
3 stalks lemongrass
2 tablespoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon agave nectar or honey
1 tablespoon water
3/4 pound barramundi fillet, cut into 4 pieces
6 ounces shiitake mushrooms, stemmed, caps thinly sliced
4 green onions, white and light green parts, cut into 1-inch pieces
1-inch piece ginger, peeled and cut into thin matchsticks
1 shallot, halved and thinly sliced
2 teaspoons black or toasted sesame seeds

Method
Peel back tough green husks from 1 stalk lemongrass. Finely grate enough of the tender core to equal 1/2 teaspoon; place in a small bowl. Whisk in vinegar, soy sauce, agave nectar and water. Set aside.

Chop all remaining lemongrass (including husks) into 2-inch pieces and place in the bottom of a steaming pot. Add enough water to come just below the bottom of the steaming rack; place over high heat and bring to a boil. Lower heat and simmer, covered, 5 minutes. Uncover pot, place barramundi on rack and sprinkle with mushrooms, green onions, ginger and shallot. Cover and steam just until fish is opaque and flakes when tested with a fork, 6 to 7 minutes. Transfer fish and vegetables to plates. Drizzle with vinegar mixture and sprinkle with sesame seeds.

Nutrition
Per serving (about 7oz/191g-wt.): 120 calories (20 from fat), 2.5g total fat, 0g saturated fat, 40mg cholesterol, 100mg sodium, 10g total carbohydrate (1g dietary fiber, 3g sugar), 20g protein